Orange Creamsicle Cupcakes
If you’re a fan of creamsicles, then you’re going to love these orange creamsicle cupcakes! They’re just as delicious as the classic frozen treat, but in the form of tender moist cupcakes, that are full of orange flavor.
The cupcakes themselves are flavored with fresh orange zest and juice, giving them a bright and citrusy flavor. The fluffy orange cupcakes are then topped with creamy orange buttercream!
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Ingredients You Need To Make Orange Creamsicle Cupcakes
- 1 cup salted butter
- 1 1/2 cups sugar
- 2 large whole eggs
- 2 Tbsp Orange Zest
- 1/3 cup fresh orange juice
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour sifted or cake flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
To start, preheat your oven to 350°F and line your cupcake tins with paper liners. In a large mixing bowl, cream together the butter and sugar on medium speed until light and fluffy. Add in the orange zest, orange juice, and vanilla extract and mix until well combined. In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill the cupcakes 3/4. Using an ice cream scoop to scoop the cupcake batter is perfect to portion out the batter into the prepared cupcake pan. Bake for 18-20 minutes in preheated oven or until a toothpick inserted into the center of the cupcake comes out clean. Let the cupcakes cool completely before frosting.
For the orange buttercream frosting, you’ll need:
- 4 cups powdered sugar sifted
- 1/2 cup butter softened
- Zest and juice of 1 large orange
- 1/4 tsp salt
In a large bowl, beat the butter until creamy on high-speed using your electric hand mixer or stand mixer. Gradually add in the powdered sugar, orange zest, orange juice, and salt, mixing until well combined. If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Once the cupcakes have cooled, using a piping bag, pipe or using a knife spread the frosting onto each cupcake. To really make them look like creamsicles, you can add a small orange slice or candy to the top of each cupcake.
Storing and Freezing Orange Creamsicle Cupcakes
If you’re not serving them right away, store them in an airtight container at room temperature for up to 3 days. If you want to freeze them, wrap each cupcake individually in plastic wrap and then place them in an airtight container. They’ll keep in the freezer for up to 3 months.
Tips for Making the Perfect Cupcake
- Don’t overmix the batter: Overmixing the batter can result in tough cupcakes. Mix just until all ingredients are incorporated.
- Use room temperature ingredients: Using room temperature ingredients such as eggs, butter, and milk will help the batter mix together smoothly and create a better texture.
- Don’t overbake: Overbaking cupcakes can dry them out. Check them a few minutes before the recommended baking time and remove them from the oven once a toothpick inserted in the center comes out clean.
- Store in an airtight container: Once the cupcakes have cooled, store them in an airtight container to prevent them from drying out.
- Use an ice cream scoop to portion the batter into the cupcake liners.
These orange creamsicle cupcakes are a delicious twist on a classic treat. They’re moist, fluffy, and bursting with citrusy flavor. With the tips and recipe provided, you’ll be able to easily make them at home and impress your friends and family.
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Orange Creamsicle Cupcakes
Ingredients
For The Cupcakes
- 1 cup salted butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 Tbsp Orange Zest
- 1/3 cup orange juice
- 2 tsp vanilla extract
- 2 1/2 cups flour sifted
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
For The Orange Buttercream
- 4 cups powdered sugar sifted
- 1/2 cup butter softened
- 1 large orange
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F and line a cupcake pans with paper liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs 1 at a time and beat until combined. Add in the orange zest, orange juice, and vanilla extract and mix until well combined. In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the cupcakes 3/4 full. Using an ice cream scoop, is perfect to portion out the batter into the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- In a large bowl, beat the butter until creamy. Gradually add in the powdered sugar, orange zest, orange juice, and salt, mixing until well combined. If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- Once the cupcakes have cooled, pipe or spread the frosting onto each cupcake. To really make them look like creamsicles, you can add a small orange slice or candy to the top of each cupcake.